Method
Ingredients
Ingredients
- Dumplings:
- 120g Flour
- 132ml Water
- 250g Minced lamb
- 2tbsp Shaoxing wine
- 2tbsp Light soy
- ½tbsp Dark soy
- 1tbsp Sesame oil
- 5g Ginger
- ¼tsp Sichuan peppercorn
- 40g Courgette
- 100g Carrot
- 40g Spring onion
- 1tbsp Chopped Coriander
- Dipping sauce:
- 1tbsp Chinese five spice
- 1 Bay leaf
- 2tbsp Sugar
- ½ Spring onion
- 20ml Soy sauce
- 1cm Ginger
- 1tbsp Cornflour
- Water
Method
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Place the flour into a bowl, gradually add the cold water. When the water is mixed, dust hands with flour, knead to form dough. Knead for 10mins until the dough is smooth. Place the dough back into a bowl, cover with a damp towel, rest. Knead the dough further for 5mins, rest again
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Combine ground lamb meat, Shaoxing wine, light soy sauce, and dark soy sauce in a large bowl. Mix well until the mixture becomes a sticky paste. Add ginger. Sprinkle evenly with Sichuan peppercorn powder. Mix thoroughly. Add peanut oil and mix well. Cover with plastic wrap and set aside. Just before wrapping dumplings - Finely grate the carrot & courgette, cook the carrot in a pan with vegetable oil quickly for approx. 2mins. Add to lamb mix with the spring onion, mix well. Prepare the dumplings, wet the edges lightly with water to help seal. Bring a pan of water to the boil, add dumplings, use a ladle & stir the water to prevent the dumplings sticking to the bottom of a pan, continue cooking for approx. 5mins in a gentle rolling boil, drain well
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In a pan heat slightly the five spice, ginger, bay leaf and spring onion, once fragrant add in the soy and sugar and mix, bring to a little simmer then add in the slurry to thicken slightly then take off the heat.
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Plate up, serve and enjoy!